We didn’t go with the typical dishes this year; instead, I made a sweet pea and asparagus risotto to celebrate with green. I’ve made a basic (somewhat healthy) risotto recipe for a while now and have found ways to adjust it to tasty effect. I have a couple of cooking adjustments so it is not so heavy (1% milk instead of cream, butter added just before the end, olive oil to start). Enjoy!

I cooked this using a wok, but a medium-large non-stick saucepan should work. Add olive oil to pan and set heat to low-medium. Chop onion and add to pan. Saute for a few minutes. Add garlic using a garlic press (or mince). Cook for about a minute (don’t let garlic burn), and add white wine. I added the herbs at this point. (I tend to like a lot of seasoning, so my herb and spice measurements were more along the lines of 2 tablespoons each.) Add the rice, and cook so the wine bubbles and starts to reduce. Add peas and asparagus. Add milk, and then add the water 1 cup at a time (as the water cooks away and evaporates). (Add chicken, chicken-flavored, or veggie stock granules according to the package directions.) Keep heat at about medium so the mixture is bubbling, and keep stirring frequently to prevent burning/sticking and to build the creaminess with the rice. Taste the rice as you cook so it does not get completely soft (you may need to add additional cups of water if the rice is not yet done, though). Add the butter just before you are done. Allow it to melt and stir it into the mixture. Remove the risotto from the heat and add the shredded Parmesan (while stirring).

A note- fresh peas may be better, but we did not have any available. The frozen peas we had seemed starchy, but we did enjoy the flavor of the peas, so frozen baby peas may be the way to go (more sweetness, less starch). Happy St. Patrick’s Day!